Description
Make 25 Bites
Ingredients
Units
Scale
For the Base –
- 200g Plain Pretzels
- 200g Digestive Biscuits
- 250g Unsalted Butter, melted
For the Caramel –
- 397g Condensed Milk
- 150g Dark Brown Sugar
- 150g Unsalted Butter
For the Topping –
- 300g Dark Chocolate
- 45g Unsalted Butter
- 25 Whole Mini Pretzels
Instructions
- Line an 8″ square tin and put it to one side, in a mini processor, blitz the pretzels and digestive biscuits until a fine crumb. In a large bowl, mix the crumbs with the melted butter until well coated and no pockets of the dry crumbs. Press into the bottom of the prepared tin, evenly spreading out pressing firmly all over. Chill.
- Make the caramel next. Melt the butter, sugar and condensed milk in a large pan. Breaking up any sugar lumps, and once melted. bring to a rapid boil for a minute or until the mixture thickens. Keep stirring throughout. Take the pan off the heat, and pour the caramel over the cool brownie. Leave to cool at room temperature then transfer to the fridge for at least a couple of hours or overnight.
- Once the caramel has set, gently melt the dark chocolate and the butter, over a bain-marie. Pour over the top of the caramel, and quickly move the tin around to move the chocolate around to coat the caramel. Press the remaining pretzels into the surface and let the chocolate set before cutting into bites.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Tray Bakes
- Method: Bake
- Cuisine: American